LEMON TOFU CREAM PIE

This is recommended for occasional use only.

FILLING:

  • 6 ounces lemon juice (about 6 lemons)
  • rind of l lemon
  • 2 cups organic apple juice
  • 2 cups rice syrup
  • 1 teaspoon vanilla
  • 4 ounces fresh soft tofu
  • pinch of sea salt
  • 4 heaping tablespoons agar agar flakes
  • 4 tablespoons arrowroot

TOFU CREAM:

  • 1 1/2 cups of soft fresh tofu
  • 1/4 cup tahini
  • 1/4 cup rice syrup or barley malt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • pinch of sea salt
  • 1/4 cup apple juice

Squeeze the juice from the lemons and strain the seeds out. Grate the rind on a fine grater. Put lemon juice, lemon rind, apple juice, rice syrup, vanilla, crumbled tofu, and sea salt into a blender and blend. Pour into a pan and add the agar flakes. Cook gently for five to ten minutes, making sure all the agar is dissolved. Then dissolve arrowroot in small amount of water and add to mixture to thicken. Pour into dessert dishes and let set until firm.

To make tofu creme, combine ingredients in blender and spread on top of lemon filling when it is firm. Slivered, toasted nuts may be added to garnish.

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